Working with a photograph in Adobe
Photoshop 7.0:
(View our videos for more instruction using Photoshop)
I. Save your photo in a file on your computer so you can open it in the program.
1. If you need to scan your image, this can usually be done through the
File>Import>WIA(your scanner name here) function in Photoshop. Save
your original image before you begin working.
II. Open image in Photoshop.
1. The best image types are .jpg’s, .png’s, or .pdf’s. These can be easily
manipulated as long as the quality is high enough.
2. Try to use images that are larger in size than the fondant you’re printing.
Making an image smaller doesn’t affect print quality as much as making it
larger.
Dropping your image into your template:
Using the Rectangle Template:
(Watch Video Training on DVD)
I. Repeat step 1 in Round Template instructions.
II. Using the arrow tool on your toolbar, click, hold and drag your image onto your
Rectangle Template. It may be larger than the template.
1. Just use the Zoom Tool to zoom out and find the edges of your image.
2. Use the Arrow Tool to click and drag your image smaller, until what is
viewed on the template is what you’d like to print (don’t worry if the
image is larger than the template, just resize the photo until what you’d
like to see is contained within that template. Extra portions of the image
may be on either side, but will not show up when printing).
3. Hold the Shift key when clicking and dragging to ensure that the
proportions of your photo stay the same.
III. Press the Enter key when you’re finished resizing to set your image’s size.
Using the Round Template:
(Watch Video Training on DVD)
I. Have your template and image open in Photoshop, moving the two side by side
(its fine if one covers the other slightly).
II. When using the Round Template, the Elliptical Marquee (see toolbar reference)
must be used to select the portion of your image you’d like to use.
1. Click on the Elliptical Marquee, and hold the shift key while you click and
drag a circle over the desired portion of your photo.
2. Holding the shift key keeps the perfectly round proportions of the circle so
you don’t end up with an oval.
3. Don’t worry if it doesn’t select the exact area of your photo you’d like.
You can adjust its position when you let go of your mouse button.
III. To reposition the circle, just click and drag somewhere within the circle.
Note: To redraw the circle, click outside the circle to deselect it, and begin
again.
IV. Once the area you’d like is selected, press CTRL+C to copy the selected area.
V. Now click on your Round Template and press CTRL+V to paste your selection.
It may be bigger than your template.
1. Resize it using the arrow tool in your toolbox. Click and drag the corners
to the edge of your colored circle, covering it to the edge.
2. You may need to zoom out to find your image edges using the Zoom Tool
(magnifying glass- + = zoom in, - = zoom out. To zoom out, hold Alt key
and click).
VI. Press enter to set your new image’s size. You’ve also created a new ‘Layer’ on
top of your template background. Keep this in mind for future navigation.
Adding text to your photo fondant:
I. Click on the Text Tool (‘T’) on your toolbar (see toolbar image reference). (If
you click and hold the Text Tool button, a drop down with other text options will
appear. You can explore these options later.)
II. Once your Text Tool is selected, click on your template where you’d like to begin
your text.
1. Remember to keep all text at least ¼”- ½” away from your template edges.
2. Your cursor will begin to blink once you’ve clicked an area, and you can
begin to type.
III. You can resize, change font, justification, color, as well as other options in the top
bar under “File”.
1. You will have to highlight your text to first make any changes.
IV. To curve text around the Round Template, find the ‘Create warped text’ button in
the text options bar at the top of your screen.
1. Click this button, and highlight the text that you want to curve.
2. Adjust the Bend slide to increase and decrease the arc and click ‘ok’.
V. To create more lines of text, make sure your Text Tool is selected, and click on
the next area you’d like your text. This will create a new text layer.
1. Create your text and adjust your font, color, and other settings as desired.
VI. To move and adjust the location of any text layers, make sure the right text layer
is selected in your layers window (If this isn’t visible, click Window>Layers in
the top bar), and click the Arrow Tool.
1. You can click and drag your text to where you’d like it.
VII.
You can explore text effects by finding the “Add a layer style” button (‘f’)
in your Layers Window.
1. This can be fun to add drop shadows, gradients, and patterns to your text.
Other Helpful Photoshop Tools:
I. Dodge/Burn Tool: found on the same button on your toolbar.
1. Dodge will lighten areas, while the Burn Tool darkens.
2. Adjustments to this tool, including how it will affect shadows, midtones,
and highlights, and brush size, will be in the top bar once this tool is
selected.
II. Eraser Tool: erases selected areas.
1. Brush size, opacity, and flow- see top left of screen to adjust.
III. Blur/Sharpen/Smudge Tool: all located in same button in toolbar.
1. Click and hold to change from one to another. This tool can be helpful to
soften edges, blur backgrounds, or stretch photos to edges of template.
IV. Brush Tool: can be used to draw or paint on your photo with different brush sizes
and options located in top bar.
1. Change color in your ‘set foreground color’ box.
V. Explore all the other tools in the toolbar when you’re comfortable! The options
are limitless!
VI. You can go backwards in your ‘history’ and begin again at an earlier state in your
project by viewing the History Window (Found by clicking Window>History).
1. Clicking on a previous action in the history, then clicking the trashcan
located in the bottom right of that window will delete all actions after the
selected action.
VII. Layers can be hidden in the Layers Window by clicking on the eye icon to the
left of each layer.
1. A layer won’t print if it’s hidden.
2. Layers can also be moved into a different order by clicking the layer
(‘grabbing it’) and pulling it to its desired order. (A text layer will be
hidden behind a photo layer, keep this in mind in case your text
‘disappears’).
VIII. Once you’re happy with the result of your template, be sure to save it as a .psd
Photoshop file for future reference.
Turning your template into a sheet of printable fondants:
I. Once your template is saved, click File>Automate>Picture Package. A new box
will open.
1. Keep all original settings the same, except for the ‘Layout’ box.
IX. Select the appropriate shape (round, or rectangle), and click ‘ok’.
1. This will generate a page of the same template 10 times for rectangle
templates (there 10 fondants on a page), or 12 times for the round
templates (there’s 12 fondants on a page).
X. Click File>Print and change your print quality to the highest settings in the Printer
Settings Screen.
1. Load your fondant sheet and click ‘print’.
2. If the alignment is off, you may need to adjust the layout of your fondants
in Photoshop. To do this, click the Arrow Tool, and use your keyboard
arrow keys to adjust the fondants up, down, left or right.
XI. Save your fondant sheet for future reference, and collect your fondants when
they’re finished printing.
1. (See printing tips to troubleshoot printing problems).
Troubleshooting printing issues:
I. If your fondant isn’t lining up with what’s been printed, make sure your sheet of
fondant is inserted into the printer correctly.
1. The top side goes into printer first (top side down), this is the side where
the fondants appear closest to the edge on the Round fondant sheet.
2. The rectangle sheet of fondants will be inserted into the printer in the same
way as the round fondants.
II. Be sure you’re using edible inks. Never use a print head that has been previously
used with regular inks.
III. If you page of fondants is being smudged, try using a slower print setting or high
print quality.
IV. Sometimes if an image contains several dark colors that make up most of your
image, the printer will smudge the ink.
1. Try using the ‘Levels’ in Photoshop by keying CTRL+L and using the
middle slider to adjust the midtones. You can also adjust shadows and
highlights, making the entire photo lighter.
V. If your page is still smudging, try cleaning the print head.
1. You can do this through the printer settings, or by physically washing the
print head, carefully with soap and water.
2. If you’ve washed the print head, you’ll need to let it dry for at least 8
hours before reinserting it into your printer.
VI. The pages of fondant will vary slightly from one to the next.
1. Don’t worry if your photo prints beyond the fondant, so long as it lines up
correctly and doesn’t cut off important text or portions of your image.
VII.
The more you work in Photoshop and print the fondants; you will get a
feel for the variables in fondant, and the colors that can be printed.
1. The edible inks give a limited range of color, so be aware that colors
chosen in Photoshop may not be true once it’s printed.
VIII. Keep all the fondants in the bag when not being used. They dry out quickly and
will become brittle, and cannot be used once they get hard.
IX. When your fondant is finished printing, place them into a spare ziplock bag and
seal the bag.
1. If the fondant contains a lot of dark colors, you can leave the fondants sit
out of the bag to dry for a few minutes before putting them into a bag.
Preparing to ice your cookies:
(View our videos for more information on icing)
I. Be sure to have enough space to store all your materials and cookies as they dry.
II. Materials needed:
1. cookie trays
2. tray liners
3. sugar crystals
4. icing
5. towels (one wet, one dry)
6. fondant
7. gloves suitable for food preparation.
8. cookies
III. Set up your icing station.
1. Have two people icing cookies, if possible, especially in large quantities.
2. Separate icing materials (icing, cookies, wet towel) on one tray liner,
fondant materials (fondant, sugar crystals, dry towel) on another tray liner,
with a cookie tray in the middle.
IV. One person will be icing, the other placing fondant.
1. The person icing will dip the cookie lightly in icing, using their gloved
finger to spread the icing over the face of the cookie, then scraping off all
excess and placing the cookie on the tray for the second person.
V. The person placing the fondant will remove a sheet of fondant from the bag,
gently peeling each fondant off of the backing and placing it on the icing of the
cookie.
1. Using clean, dry, gloved hands place the fondant onto the icing, gently
pressing down the edges.
2. Make sure no icing gets onto the surface of the fondant.
3. Be sure all edges of the fondants are touching the icing.
VI. Pick up cookie gently from the side and place face down (icing side down) into
desired sugar crystals.
1. You may have to do this a few times to make sure the crystals cover all
remaining icing.
VII. Set finished cookies on tray to dry for at least 6 hours.
1. Not allowing the cookies to completely dry before putting them into bags
will result in a color change of your fondants.
Our Icing Recipe:
Ingredients:
16 cups powdered sugar
1 cup meringue powder
2 ½ cups water
3 tablespoons white coloring
I. Add all dry ingredients into a large mixing bowl.
II. Slowly add water while mixing, making sure all lumps of powdered sugar get
mixed. The icing should be consistent.
Note: Allowing the icing to sit overnight before using is best. Use a large
container with a tight fitting lid. Each batch of icing can be used for up to two
weeks. Stir before each use, the meringue will rise to the top and need to be
mixed in each time.
Packaging your finished cookies:
I.
Based on your cookie shape, decide on the size of your clear cellophane bags
(used for food packaging) that you will be using to package your cookies.
1. Make sure you’re using a bag that can be appropriately sealed by a sticker,
or a garland twist tie.
IV. Pick up and place your cookies with a gloved hand into your bag, using your
ungloved hand to pick up and open your cellophane bag.
V. Place to the side and repeat process until all your cookies are in a bag, unsealed.
1. Note: If your bags have seams, be sure to be consistent and keep all seams
to the back of your cookies. Presentation is key!
VI. Once all your cookies are inside their own bags, it’s time to take off the gloves to
seal and sticker them.
1. Fold the top of the bag over onto the back, gently placing the cookie face
down. Seal it with a decorative sticker, or a sticker with your information
on the back (a perfect way to advertise).
2. To seal your bags with decorative garland, gently twist the top of your
bags, or pinch them closed just above the cookie, and twist your garland
around the top of the baggie.
3. If you’re using garland, make sure the ends of the ties are pointed down.
This is much more important during the shipping process.
VII. Keep each order together if you’re bagging multiple orders. It’s easiest to write
the order name down on a slip of paper and keep it with each order. Do all your
bagging and sealing first, so that you can move onto packing each order for
shipment.
Tips for packing and shipping your cookies:
I.
II.
Select an appropriate size box for shipping. Save room for bubble wrap and
packing paper to protect cookies in transit.
1. When shipping USPS (Postal Service), keep in mind that they offer their
own boxes, free of charge as long as their services are used.
a. The Priority Mail boxes such as 1095’s and 1097’s are a size which
can easily ship up to 4 dozen cookies.
b. For larger quantities (5+ dozen), check into boxes with dimensions
12x12x8 or larger.
2. If using FedEx or UPS, check into what boxes they may offer in exchange
for using their services. Keep in mind that you will need an account
number for these services as well.
3. Using plain white or brown boxes can be used with any carrier, and can be
purchased easily at suppliers like Uline.
Invest in bubble wrap and packing tape. Lots of it. (see Packaging Video)
1. Using three sheets of bubble wrap each, make a + shape so that the two
perpendicular segments overlap in the middle. That’s where your first
layer of cookies will begin.
2. Whether it is round or rectangle cookies, you will lay them out, in three
rows, on the section of bubble wrap.
3. Place another segment of bubble wrap the same length on top of this first
layer of cookies.
4. Place your second layer of cookies on top the new layer of bubble wrap.
5. After this second layer is finished, take the sides of the layer of bubble
wrap the cookies are sitting upon and gently bring them over the top of this
layer. Make sure your cookies don’t move and stay flat. Tape these two
sections together, and finish placing your next layer of cookies on top this
bubble wrap.
6. For this method, don’t use more than 3-4 layers of cookies. Otherwise, it
will not fit into the predetermined boxes.
7. Wrap remaining horizontal over the top, tape, and do the same with top and
bottom pieces. This should give you a rectangular package of bubble wrap,
with each layer of cookies in their own layer.
8. Tape all open sides with extra tape. This helps compress the package
slightly, ensuring your cookies are snug and won’t slide around in shipping.
9. Slide the package into your shipping box and use extra bubble wrap to fill
in space. Once sealed, make sure nothing is able to slide around and
potentially break your cookies.
III. For 4 dozen cookies, two USPS boxes of the same size can be taped together for
shipping, with 2 dozen each in a box.
IV. Never overstuff your boxes. Many packages will probably be placed on yours
during shipping, and bowed or overstuffed packages can crush cookies.
V. For orders of 5+ dozen, consider extra bags that can hold 1 dozen cookies at a
time.
1. Pack each dozen bag into a bubble wrap lined box, using extra bubble wrap
in between each layer, and row of bags.
2. Make sure all bags are snug, with bubble wrap on all four sides.
VI. Cookies using garland are harder to wrap and take up more space. Plan your
boxes accordingly.
1. If 2 dozen normally fit into a 1097 box (slightly smaller than the 1095), 2
dozen cookies with garland will probably need the larger 1095 box. They
take up more room and are more awkward to pack with the added bag
sticking out the top.
Resources for Supplies:
Uline:
800-295-5510
-boxes
-bubble wrap
-packing tape
Linneas:
330-678-7112
-sanding sugar
-clear cellophane bags
-confectioner sugar
-meringue powder
Edible Inks & Printable Fondants:
-Photofrost (recommended): 352-529-9292
-Kopycakes: 800-999-5253
-Lucks: 800-426-9778
(carries already printed fondant with licensed party
themes, eg- Disney)
Printers:
-Canon iP3600 (recommended).
Cookies:
-Find a fresh bakery of your choice. We use a 3” round and a
3.75” x 2.25” rectangle.